This recipe for Slow Cooker Pumpkin Chili was shared by MaryJane M. on our Facebook page. We love this delicious fall recipe as it’s a new twist to chili and it’s super tasty. Nothing says Fall like pumpkin and chili! Give this recipe a go and let us know how YOU liked it. (Note: This is MaryJane’s original recipe. I prefer it with 1 tsp. of ground cumin and 2 T. of chili powder. Feel free to experiment and add the seasonings you like. Share your favorite combo in the comments below!)

I made this recipe last week and it turned out amazing! My man gobbled it up. Definitely saving this recipe to make more in the future. Perfect winter food. Such a unique recipe. It’s sweeter than regular chilli but you don’t taste a strong pumpkin flavor. It just creates the perfect texture and flavor. To offset the sweetness I used the Spicey V8 instead of the regular and added extra tabasco and Franks Redwings Buffalo sauce. Perfect sweet/spicey combination. Had extra left over and froze it. Try this recipe you won’t regret it. DELISH!!

Gina, you can cook it on high, and it would only take half the crock time. Some soups and chili’s like to be crocked on Low as it blends the flavors more, but when you need to get done, we do what we need to do. Thanks for the question Gina!

I made this chili recipe for a pot-luck for child’s dance class. Every time we have a pot-luck, I am asked to bring this! My 2 alterations are: I use 1# ground beef and 1# Italian Sausage rather than 2# ground beef. I also add more salt than is suggested. Even people who don’t like pumpkin take a second helping! Thanks for this great keeper!

Has anyone tried this with ground chicken or turkey? I prefer that to ground beef. I am thinking with the spices and tomatoes, it wouldn’t make that much difference in the flavour. Might try it with and use beef broth instead of V8 juice.